Fermentation: Stainless Steel
Titratible Acidity: 7.5-10g/L
Residual Sugar: 20.2g/L
Harvesting for this style of Riesling is based on the natural acidity of the grapes. We are aiming for an elegant wine exhibiting fruit concentration and vibrant acidity balanced with natural sugars. This Riesling is a blend of components fermented in stainless steel with a variety of cultured yeasts. Juice was settled, crystal clear then rack for fermentation. The juice was innoculated with SIHA 7 Yeast and fermented between 12-14 degrees until the desired residual sugar was reached, then fermentation was stopped.
This classic style Riesling has aromas of elderflower and lime sherbet. The palate is well structured with great balance between natural sugars and fine acidity. Food match: Anti-pasto, fish and shellfish dishes, delicate white meats.
Shoestring sensation This South Island riesling is not bone dry but is well balanced with twist of zesty, citrusy sweetness. The winemaker intentionally retained residual sugar to enhance its succulent lime, lemon and mandarin aromas. It's a gorgeous spring and summer white and is widely available. Joelle Thomson MW, The Dominion Post, 21 September 2013.
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